This delicious chorizo is made in a style typical of the area around Salamanca and Cantimpalo. The 1.5 inch thick, foot-long chorizo requires no preparation and is ready to eat. Slice it thinly for a tapa with Manchego cheese, or as the basis of a sandwich / bocadillo.

This chorizo is made domestically following a Spanish recipe, using imported seasonings. Quijote chorizo is a favorite in the Tienda community. (U.S. made.)

Customer Reviews

"Love this chorizo, reminds me of my childhood when we would visit my grandmother, she always had chorizo."

vineman - Napa, California

"muy buen producto"

silvestre baez - brooklyn, NY

Louis Godoy - Upper Chichester, PA

"That is the best chorizo I have ever eaten. Good delivery time."

David Sobczyk - Boise, ID

"a tasty dry chorizo, perfect sliced very thin or dotted into eggs, pasta sauces, salads--only needs a good manchego and wine for companions."

patricia fowler - brooklin

Jesus Gonzalez - Banks, OR

daniel bernt - mt.angel, OR

"This is my husbands favorite Chorizo!!"

Deb Matthews - waynesville, NC

Vernon Carlsen - MOUNT MORRIS, IL

"A great snack with cheese and crackers. Not fatty, like a good Spanish salami."

Lisa Ramaci - New York, NY

"very good tasting chorizo, sliced thinly and fully appreciated"

Patricia Hempey - Kapaa, HI

Rodolfo LeonPaez - Redding, CT

JEREMY FINKELSTEIN - New York, NY

Javier Palomares - Asheville, NC

"This is my favorite!"

BRUCE VALDEZ - Myrtle Beach, SC

Elizabeth Taylor - Locust Grove, AR

Frank Irizarry - New York, NY

Eduardo Torrado - rochester, NY

"Excellent for snacking and works great as a seasoning when browned in olive oil too!"

Bill Suarez - Holliston, Massachusetts

wild bill - Fairfax, Virginia

"As the name implies, this is a superior Chorizo. The fat to lean ratio is perfect. The texture is firm, but not rock hard. It slices beautifully for tapas, quesadillas, or tortas. Nice blend of spices, with the paprika not overwhelming the sausage. "

Mike Hitchcock

"I'm surprised by all the good reviews. I was disappointed with this chorizo; it doesn't even come close to chorizo in Spain. Next time I'll spend the extra $3 to try a cantipalo that's made in Spain."

Dave

"Excellent flavor, firm but not tough."

Mike

"Delicioso! This is a simple recipe; yet so delicious I just invited friends over to try it. Perfect balance of spices, salt, meat, fat, and smokiness. Well dried and hard as it should be. The best Cantimpalo I have had in a long time. This I love with red wine, crusty bread, and cured Spanish cheese."

Victor Anaya-Baez

"
The closest to any made in Spain, second to none: Fantastic, on a scale of one to ten, a BIG 10!
"